Nectarine Pie

Ingredients

• Turbinado sugar (1 tablespoon (for sprinkling))
• Egg (1, beaten (for egg wash))
• Cinnamon (1 teaspoon)
• Cornstarch (1/4 cup)
• Lemon juice (2 tablespoons)
• Nectarines (6-8, sliced)
• Ice water (6-8 tablespoons)
• Unsalted butter (1 cup, cold and cubed)
• Salt (1/2 teaspoon)
• Granulated sugar (1/2 cup)
• All (purpose flour - 2 1/2 cups)

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a separate bowl, toss the sliced nectarines with lemon juice, cornstarch, and cinnamon until well coated.
6. On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and trim any excess.
7. Pour the nectarine filling into the pie crust.
8. Roll out the second dough disk and cut it into strips to create a lattice pattern on top of the filling. Alternatively, you can cover the filling with the whole rolled dough and cut slits for ventilation.
9. Brush the top crust with beaten egg and sprinkle with turbinado sugar.
10. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
11. Allow the pie to cool for at least 1 hour before serving.